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Concrete Base (getting started) - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Concrete Base (getting started)

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  • Concrete Base (getting started)

    Hi there,
    I am planning on building a brick pizza oven in the spring. I have recieved alot of great advice concerning the different brick options, so i can order materials accordingly.
    Im assuming the first step is the base pad. What is the recomended depth for a base pad? and is it usually the exact width of the coming structure? id like to get an idea so i can decide what kind of texture/colour i can finish it with.
    thanks.
    Paul

  • #2
    Re: Concrete Base (getting started)

    My base pad is 8" thick but that's probably overkill...
    And it is 2" wider all around than the block structure so I can apply a stone finish later.
    Best of luck...

    Comment


    • #3
      Re: Concrete Base (getting started)

      If you are talking about the footing or the portion of the base which contacts the soil, all it costs you is a bit of concrete to make it larger than the base structure and the extra size gives you more flexibility later.

      Look at the oven cross-sections and note there can be insulation, airspace, enclosure wall and covering for that wall, all outside of the actual oven footprint.

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      • #4
        Re: Concrete Base (getting started)

        Great, thanks.
        I usually use a base of recycled concrete, or granular A before I pour concrete, nut I have not seen anyone do this so far in any pics/vids. I guess the 8 inches oof concrete makes up for that.
        That's a great idea about the stone finish, I was wondering so I could colour and stamp it myself before hand, but the stamp finish leaves un-even surfaces and probably isn't ideal for the block wall.

        Also, one last question. I'm a newbie, so forgive the basicness of it...
        I noticed in a lot of designs an opening on the floor as well as the mouth of the oven. I've also notices a lot of designs have the wood burning in the same part as where the food cooks. What's the bottom opening for?
        Thanks,
        Paul

        Comment


        • #5
          Re: Concrete Base (getting started)

          Originally posted by Pennacootz View Post
          Great, thanks.
          I usually use a base of recycled concrete, or granular A before I pour concrete, nut I have not seen anyone do this so far in any pics/vids. I guess the 8 inches oof concrete makes up for that.
          That's a great idea about the stone finish, I was wondering so I could colour and stamp it myself before hand, but the stamp finish leaves un-even surfaces and probably isn't ideal for the block wall.

          Also, one last question. I'm a newbie, so forgive the basicness of it...
          I noticed in a lot of designs an opening on the floor as well as the mouth of the oven. I've also notices a lot of designs have the wood burning in the same part as where the food cooks. What's the bottom opening for?
          Thanks,
          Paul
          Bottom opening is for storing wood etc. Fire burns in the same part as the food cooks. I suggest that you read the ebook carefully , saves you from a lot of grief afterwards.

          Comment

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